Green Salad with Beet Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
1 small shallot, minced (about 1 tbsp.) |
1 cup chopped canned or roasted beets |
1/4 cup vegetable oil |
1/4 cup olive oil |
salt and pepper |
12 cups torn assorted greens, such as boston, romaine and red- and green-leaf lettuces, arugula and radicchio |
Directions:
1. Combine vinegar, lemon juice, mustard, shallot and beets in a blender. With blades in motion, slowly add both oils. Blend until thick and creamy. Season with salt and pepper.
2. Pour half of dressing into a large salad bowl and pile lettuce on top. Toss just before serving and pass remaining dressing on the side.
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